1,2 kg Nuutaq® Cod fillet with skin
10 g BBQ seasoning
1,5 kg aubergines
100 ml sesame oil
1 bunch spring onions
200 ml Teriyaki sauce
100 g ginger
100 g sugar
50 g red chillies
20 ml rice vinegar
Defrost the Nutaaq cod® fillets and drain thoroughly.
Mix the grill seasoning with half of the sesame oil and place on the cod.
Leave to marinate in the fridge for 3 hours.
Finely chop the ginger and chili and mix with the rice vinegar, sugar and teriyaki sauce
Slice the aubergine into thick slices, remove the roots from the spring onion
and marinate with the teriyaki sauce.
Grill the cod with the lid closed for about 11 minutes.
Place the vegetables in a grill tray and cook for 8-10 minutes, use the cooking sauce as a dressing later.
Plate the cod with the grilled vegetables and garnish with chopped coriander and the cooking sauce from the vegetables.